Certified Piedmontese Ribeye with Rosemary Cranberry Sauce
Get in the Holiday spirit by topping your favorite Certified Piedmontese steak with this amazing Rosemary Cranberry Sauce. It is quick and easy, and great for the Holiday season!
2 Certified Piedmontese Boneless Ribeyes
Your favorite Rub
Take the steaks out of the package and pat them dry with a paper towel. Then season them with the salt, pepper, and rub on both sides.
Warm up your skillet, and when it is ready add oil to the pan and place the steaks in the pan. Cook the steak for a total of 7-11 minutes or until your desired doneness.
Rosemary Cranberry Sauce
1 (12-oz.) pkg. fresh cranberries, or 3 cans of premade whole berry cranberry sauce
¼ cup Honey
2 1/2 tablespoons water
2 rosemary sprigs
1 tablespoon White Wine Vinegar
1 tablespoon Living Vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup of orange juice
Place all ingredients in a saucepan over medium-low. Cook for 8 to 10 minutes, stirring occasionally.
Increase heat to medium-high; cook 8 minutes or until juices begin to thicken. Remove pan from heat; stir in a little more salt and pepper.